Tuscan Olive Crostini

   

     While on my travels in Italy this year I had the great opportunity of staying in a wonderful old farmhouse on the grounds of an old castle in the hills of Tuscany. Castello Del Trebbio, which grows and supplies their own olives, wine, and vegetables. During our wonderful tour of the castle and the old cellars that are used to make wines and olive oil, we had a fantastic wine and oil tasting accompanied by little crostini that paired perfectly with each wine. One of the crostini that stood out the most to me was a very simple one made of just a few ingredients. Although so simple in its composition the flavor was like nothing I had ever had before. Maybe it was the wine, maybe it was the freshness of the olives picked and made on site, but whatever it was this little appetizer was coming home with me. Tuscan Olive Crostini

Ingredients:

• Small crusty baguette loaf
• 10 oz black olives
• Zest 1 small orange
• Olive oil
• Small handful chopped basil

1. Slice loaf into little crostini rounds. Drizzle with olive oil and bake in 350 degree oven until lightly brown.
2. Meanwhile in a food processor combine olives, zest of orange, small handful of fresh basil leaves. Drizzle in olive oil until you have consistency to spread.
3. Spread over each slice of bread and serve.

     This simple appetizer, (antipasti), is so flavorful. The combination of olives, orange, and hint of basil with some good olive oil are a party in your mouth. I served these at a party I had and not a single one was left. People raved about them.

Prep Time: 5 minutes
Cook Time: 5 minutes
Inactive: 10 minutes
Serves: 4+

Creamy Balsamic Pork Chops

     Here is another dish I created by using one I found on the Internet and making it my own. Quick, easy, and packed full of flavor. Creamy Balsamic Pork Chops.

Ingredients:

• 5 boneless pork chops
• 2 tbs balsamic 
• Clove garlic minced
• 1 tbs butter
• 1 tbs olive oil
• 1 small shallot chopped
• 1/2 cup chicken stock
• 1/2 cup cream
• Pinch Italian seasoning
• Fresh parsley chopped
• 1/2-1 cup mushrooms
• Flour
• Salt/pepper

1. In a large skillet melt butter and olive oil over medium high heat.

2. Saute shallots and mushrooms until tender.

3. Toss in garlic and saute.

4. Toss pork chops in flour and brown in pan on both sides.

5. Pour in the chicken stock and cream. Stir until mixed and bring to slight simmer.

6. Mix in the balsamic vinegar, Italian seasoning, and chopped fresh parsley. Cover and simmer for about 10-15 minutes.

This pork chop meal was perfect for a quick and delicious weeknight dinner. Enjoy!

Original blogpost I got the recipe from was www.saltandlavender.com. A good recipe if you ask me.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4+

Honey Garlic Herb Roasted Chicken

 

 

     Got this recipe from the Internet and made it my own. Wanted a delicious and crisp roasted chicken with a great burst of flavor. Honey Garlic Herb Roasted Chicken.

 

Ingredients:

 

• 5 lb whole chicken
• 3 large cloves garlic minced
• 1/3 cup honey
• 1 tbs herb di province
• 1 small onion chopped
• 3 tbs olive oil
• 2 bay leaves
• 1/4 tbs paprika
• 1 lemon juiced
• 1/3 cup orange juice
• Broccoli
• Carrots
• Potatoes

 

1. Combine honey, minced garlic, chopped onion, herb di province, olive oil, bay leaves, paprika, lemon and orange juice in a small bowl and whisk together.
2. In a large freezer bag place whole chicken and pour in the bowl of ingredients. Zip shut and place in fridge overnight. Rotate at least once.
3. when ready to cook, preheat oven to 350 and take chopped broccoli, carrots, and potatoes into the base of a roasting pan. Place chicken on top and pour in the marinade.
4. Cook covered for 1 hour. Remove cover and let the top brown. Half way through a second hour turn chicken over so the other side also gets brown and crisp. Cooking time may vary from 2 hours to 2 1/2.

 

Prep Time: 15-20 minutes
Cook Time: 2- 2 1/2 hours
Serves: 4+

 

This chicken was so juicy and the flavor combination of the herb di province and honey was fantastic! Highly recommend.

 

(Hint: depending on how well you want your vegetables cooked, you could put them in later on through the cooking process. I used fresh vegetables so they actually turned out still tender and perfect).